Grab one of these Keto pumpkin cake pops for a sweet treat that will keep you feeling strong and healthy!
Prep Time: 10 minutes
Cooking Time: 30 minutes + 40 minutes to chill
½ cup butter, melted
1 large egg
¾ cup canned pumpkin puree
⅓ cup Keto brown sugar
1 tablespoon pure vanilla extract
1 teaspoon ground pumpkin pie spice
2 teaspoons ground cinnamon
1 ¼ cups fine almond flour
Cream Cheese Frosting:
4 ounces plain cream cheese
½ cup Keto confectioners’ sugar
Orange food coloring (or a combination of red & yellow food coloring to create orange)
8 short wood skewers
Sugar-free green icing to create pumpkin vines on the sides of the cake pops
Preheat the oven to 350 F (178 C).
Mix all of the pumpkin cake ingredients together in a bowl until well-combined. Pour into an 8x11” baking tin lined with parchment paper and bake in the oven for 25 minutes. Remove from the oven and let cool for a few minutes before removing the cake from the tin by lifting up the parchment paper, and letting it cool on a wire rack.
While the cake is cooling, mix all of the cream cheese ingredients together until well-combined and creamy, and orange in color.
Use a fork to break up the cake, as you will be creating cake balls with it with your hands. When the cake is broken up, form at least 24 2” cake balls with it. Make them as compact and tight as possible.
Dip them in the cream cheese frosting and place them on a plate. Place the plate in the fridge for at least 40 minutes, or until the frosting has cooled and hardened.
Remove from the fridge and poke a short wooden skewer into the center of each cake ball. Draw green vines on the sides of each “pumpkin”.
Serve between 24, storing any leftovers in the fridge in an airtight container for up to 1 week.
Net Carbs: 4